Or maybe “Mundane miscellany,” but I’ll leave that distinction up to you, LOL….
Tomato plants are happening under lights in the kitchen. Since I took this pic, one set of true leaves has emerged on each plant. I planted ‘Black Krim’ heirlooms (my first time trying them; my niece gave me seeds last year and I forgot about them until it was too late for me to do anything so I’m rectifying that situation this year) and ‘Candyland Red’ currant tomatoes. This will be my third year planting the currant tomatoes, but I’ve never started them indoors. Frost reduced potential yields previously so we’ll try it this way instead.
Smudge is super happy that I am at home to dispense chicken treats and deliver a cushiony lap whenever required. I am trying to teach her how to read but so far she’s only demonstrated exemplary skills as a bookmark.
I’ve used the last shallot in the house…it’s an indicator to plant more this year and it’s also a nod to the fact that properly curing Allium crops can really extend their storage and diminish the risk of rot. Shameless plug alert: Janet Melrose and I write about how to properly cure onions and garlic in our upcoming book, The Prairie Gardener’s Go-To for Vegetables. (Which you can preorder from Chapters-Indigo and Amazon via this link on our publisher’s website. I may as well go whole hog on the plug, right? Why do things halfway?).
Oh, and I’ve been eating pancakes for lunch. Pretty much every day. I don’t have a photo of this (neither the eating, nor the pancakes. You’re probably grateful for the former, at least). I use my Mum’s pretty much perfect pancake recipe (say that three times really quickly) but if you want to share yours in the comments, I would love to try it, as well! Tell me about your favourite pancake toppings, too!
Sheryl’s Mum’s Pretty Much Perfect Pancake Recipe (Mum, is it okay that I share this?) 😉
1 1/2 cups flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt*
1 egg, beaten
1 3/4 cups milk
2 tablespoons vegetable oil or melted shortening
Mix all the dry ingredients, then add the liquid ones and combine. Fry on a hot griddle. Yield: 8 sizeable pancakes, or several much smaller ones. (And in case you’re wondering, no, I’m not eating 8 sizeable pancakes at lunch – these guys keep over really nicely in the fridge for a few days and you can just reheat. As well, the batch may be successfully halved, if that works better for you).
*Salt is optional.
My pancake recipe comes from a box, but they are good and gluten free. Maple syrup makes them special.
Can’t forget the maple syrup – I’m with you on that! I have to eat gluten free, as well, so I’ve adapted this recipe by subbing my favourite GF flour blend. It works wonderfully! I’m glad there are some good GF boxed mixes as well; I’ve tried a few and enjoyed them.
Love your header, Sheryl. I also love to see seedlings coming along. No seedlings here though.
Thanks so much, Jean – it’s great to hear from you and I hope you’re doing well. Take care.
Ik ben ook volop aan het zaaien
Pancakes are utterly delicious. I need to have some soon! In our house, my husband is the pancake maker. Having them for lunch is a great idea.
A favourite comfort food, for sure! Hope you and your family are doing well, Laurie.
Just started seedlings yesterday. Don’t have a really good indoor space for them, but perhaps by the time they pop up I’ll be able to put them in the cold frame outdoors.
A cold frame is such a great idea – it really extends the season and makes hardening off so much easier! I hope you’re doing well.